Even as a kid, vegetarian Joshua Ogrodowski enjoyed cooking breakfast for his large family. His culinary career included stints as a dishwasher in an Italian restaurant, a movie theater concession stand supervisor, and country club line cook before he enrolled in the culinary arts program at Johnson & Wales. Currently, Joshua is pursuing his master’s degree in art and teaching. He developed this recipe for a recorded heart-healthy cooking demo in a spa cuisine class.

slice (with topping)Servings

Ingredients

Balsamic Glaze

1 cup balsamic vinegar

2 Tbs. Sucanat or nonrefined cane sugar

White Bean Paste

1 15-oz. can cannellini beans, rinsed and drained

2 oz. grated Parmesan cheese (1/2 cup)

1/4 cup fresh orange juice

2 Tbs. olive oil

1/2 clove garlic, minced (1/2 tsp.)

Chutney

4 Roma tomatoes, seeded and finely chopped (2 cups)

1 red Fresno chile, seeded and finely chopped (1/4 cup)

2 Tbs. finely chopped shallot

2 Tbs. finely chopped fresh basil

2 Tbs. lime juice

Bruschetta

16 slices French baguette

2 Tbs. olive oil

Preparation

1. To make Balsamic Glaze: Simmer vinegar and Sucanat in saucepan over medium-low heat 20 minutes, or until syrupy. Cool.

2. To make White Bean Paste: Blend all ingredients in food processor until smooth. Season with salt and pepper, if desired.

3. To make Chutney: combine all ingredients in bowl.

4. To make Bruschetta: Preheat grill or grill pan. Brush baguette slices with oil, and grill 2 to 3 minutes on each side. Spread 1 Tbs. White Bean Paste on each grilled bread slice. Top with 2 Tbs. Chutney; drizzle with Balsamic Glaze.